2025
2. Park, H. W., Earles, J. M., & Nitin, N. (2025). Deep learning enabled rapid classification of yeast species in food by imaging of yeast microcolonies. Food Research International, 201, 115604.
1. Park, H. W., & Balasubramaniam, V. M. (2025). Infrared thermal image processing technique for evaluating superheated steam as a dry sanitation method. Food and Bioprocess Technology, 18, 1417-1430.
2024
5. Park, H. W., & Park, S. (2024). Inactivation kinetics of Escherichia coli O157: H7 on baby-cut carrots during gaseous chlorine dioxide treatment: The impact of relative humidity. Food and Bioprocess Technology, 1-9.
4. Park, H. W., Baek, J., & Kim, W. J. (2024). Forward osmosis and direct contact membrane distillation: Emerging membrane technologies in food and beverage processing. Innovative Food Science & Emerging Technologies, 103626.
3. Kim, W. J., Park, H. W., & Heldman, D. R. (2024). Clean-In-Place (CIP) wastewater management using nanofiltration (NF)-forward osmosis (FO)-direct contact membrane distillation (DCMD): Effects of draw salt. Food Research International, 178, 113939.
2. Park, H. W., Balasubramaniam, V. M., & Snyder, A. B. (2024). Inactivation of Enterococcus faecium and Geobacillus stearothermophilus spores on stainless steel through dry sanitation approaches using superheated steam and ultraviolet C-LED. Food Control, 156, 110144.
1. Park, H. W., Balasubramaniam, V. M., Heldman, D. R., Cai, S., & Snyder, A. B. (2024). Computational fluid dynamics analysis of superheated steam's impact on temperature and humidity distribution within enclosed dry food processing spaces. Journal of Food Engineering, 360, 111718.
~2023
20. Park, H. W., Park, J. W., & Yoon, W. B. (2023). The relationship between penetration, tension, and torsion for the fracture of surimi gels: application of digital image correlation (DIC). Processes, 11(1), 265.
19. Park, H. W., Balasubramaniam, V. M., Snyder, A. B., & Sekhar, J. A. (2022). Influence of superheated steam temperature and moisture exchange on the inactivation of Geobacillus stearothermophilus spores in wheat flour-coated surfaces. Food and Bioprocess Technology, 15(7), 1550-1562.
18. Xu, J., Janahar, J. J., Park, H. W., Balasubramaniam, V. M., & Yousef, A. E. (2021). Influence of water activity and acidity on Bacillus cereus spore inactivation during combined high pressure-thermal treatment. LWT, 146, 111465.
17. Park, H. W., Xu, J., Balasubramaniam, V. M., & Snyder, A. B. (2021). The effect of water activity and temperature on the inactivation of Enterococcus faecium in peanut butter during superheated steam sanitation treatment. Food Control, 125, 107942.
16. Park, H. W., Chen, G., Hwang, C. A., & Huang, L. (2021). Effect of water activity on inactivation of Listeria monocytogenes using gaseous chlorine dioxide–A kinetic analysis. Food Microbiology, 95, 103707.
15. Park, H. W., Park, J. W., & Yoon, W. B. (2020). Developing a linearization method to determine optimum blending for surimi with varied moisture contents using linear programming. International Journal of Food Engineering, 16(5-6), 20180056.
14. Park, H. W., Lee, M. G., Park, J. W., & Yoon, W. B. (2020). Developing an accurate heat transfer simulation model of Alaska pollock surimi paste by estimating the thermal diffusivities at various moisture and salt contents. International Journal of Food Engineering, 16(5-6), 20180055.
13. Park, H. W., Park, J. W., & Yoon, W. B. (2020). Effect of dehydration on the rheological measurement of surimi paste in cone-plate rheometry: Heat and mass transfer simulation. Processes, 8(2), 234.
12. Park, H. W., & Yoon, W. B. (2019). A quantitative microbiological exposure assessment model for Bacillus cereus in pasteurized rice cakes using computational fluid dynamics and Monte Carlo simulation. Food Research International, 125, 108562.
11. Park, H. W., & Yoon, W. B. (2019). Prediction of the intermittent drying behavior of soybeans [Glycine max (L.)] using novel multilayered mass transfer simulation with an image analysis. Drying Technology, 37(10), 1228-1238.
10. Park, H. W., Yoo, J. S., Jung, H., & Yoon, W. B. (2019). Developing a sterilization processing and a grading system to produce a uniform quality of sterilized whole corn (Zea mays L. var. ceratina). Journal of Food Engineering, 249, 55-65.
9. Park, H. W., Han, W. Y., & Yoon, W. B. (2018). Drying characteristics of soybean (Glycine max) using continuous drying and intermittent drying. International Journal of Food Engineering, 14(9-10), 20180057.
8. Yoon, W. B., & Park, H. W. (2018). CFD Determination of F Values During Thermal Processing of Still Cans. In Computational Fluid Dynamics in Food Processing (pp. 289-304). CRC Press.
7. Park, H. W., & Yoon, W. B. (2018). Development of a novel image analysis technique to detect the moisture diffusion of soybeans [Glycine max (L.)] during rehydration using a mass transfer simulation model. Food and Bioprocess Technology, 11, 1887-1894.
6. Park, H. W., & Yoon, W. B. (2018). Computational fluid dynamics (CFD) modelling and application for sterilization of foods: A review. Processes, 6(6), 62.
5. Park, H. W., & Yoon, W. B. (2018). Effects of air movement in a hot air dryer on the drying characteristics of colored potato (Solanum tuberosum L.) using computational fluid dynamics. International Journal of Agricultural and Biological Engineering, 11(1), 232-240.
4. Park, H. W., & Yoon, W. B. (2018). Effect of drying and grinding characteristics of colored potato (Solanum tuberosum L.) on tribology of mashed colored potato paste. CyTA-Journal of Food, 16(1), 135-145.
3. Lee, J., Park, H. W., Jenkins, R., Yoon, W. B., & Park, J. W. (2017). Image and chemical analyses of freezing-induced aggregates of fish natural actomyosin as affected by various phosphate compounds. Food bioscience, 19, 57-64.
2. Park, H. W., Kim, S. T., Choung, M. G., Han, W. Y., & Yoon, W. B. (2016). Analysis of grinding kinetics and flow behavior of adzuki bean (P haseolus Angularis) flour for hopper design. Journal of Food Process Engineering, 39(4), 366-376.
1. Park, H. W., & Yoon, W. B. (2015). Measuring ring tensile stress and strain of surimi gels using a novel ring tensile test with image analysis. Journal of Food Engineering, 163, 9-16.